The Pasta Shop's Braised Brisket

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3 to 3 1/2 pounds brisket, preferably the point (front cut or deckle)

Sea salt and freshly ground black pepper

Unbleached all-purpose flour for dredging

1 1/2 tablespoons extra virgin olive oil, or more if needed

2 1/2 tablespoons Italian tomato paste

1/2 large onion, minced

1/2 small fennel bulb, minced

1 large carrot, minced

3 cloves garlic, minced

1 bay leaf

6 fresh thyme sprigs

1/2 cup red wine

2 cups chicken broth, or more if needed

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